Porchetta-Inspired Turkey with Sage, Fennel & Parma Ham

I love finding a new way to make a roast feel a little bit special, and this is one of my favourites.

Inspired by the wonderful flavours of traditional Italian porchetta, this tender turkey breast is filled with fragrant sage, garlic, fennel and black pepper, then rolled and wrapped in delicate Parma ham before being gently roasted until beautifully juicy.  

Of course, this isn't a traditional porchetta — that would be made with pork. Instead, I've taken inspiration from the flavours and technique and given them a turkey twist. And I have to say, it works rather beautifully.

The Parma ham adds a lovely savoury richness to the turkey and helps keep the meat wonderfully moist as it cooks. Once sliced, you get tender turkey, aromatic herbs and deliciously salty Parma ham in every mouthful.

It's a lovely alternative to a traditional roast turkey and makes a wonderful centrepiece for a Sunday lunch, a special family gathering or a festive feast.

And whilst it looks rather impressive when it arrives at the table, it's actually surprisingly simple to prepare.

This delicious recipe serves: 6–8
Prep time: 30 minutes, plus chilling
Cooking time: Approximately 1½–2 hours
Resting time: 10–15 minutes

Ingredients

• 1.5–2 kg boneless turkey breast joint, skin removed (our Free-Range Bronze Breast Roast is perfect for this recipe)
• 10–12 slices Parma ham, enough to wrap the turkey completely
• 2 tbsp fresh sage leaves, finely chopped
• 3–4 garlic cloves, finely chopped or crushed
• 1½ tsp fennel seeds
• ½ tsp chilli flakes, optional
• ½ tbsp black peppercorns, lightly crushed
• 2 tsp sea salt
• 2 tbsp olive oil
• Freshly ground black pepper
• Kitchen string

How to Make

1. Prepare the herb mixture

Start by making the fragrant herb and spice mixture that gives this turkey its porchetta-inspired flavour.

In a small bowl, combine the chopped sage, garlic, fennel seeds, crushed black peppercorns, chilli flakes, if using, and sea salt. Add the olive oil and mix everything together to make a coarse, aromatic paste.

The combination of sage, garlic and fennel gives the turkey such a lovely depth of flavour.

2. Prepare the turkey

Place the turkey breast on a large chopping board. If it is particularly thick, carefully butterfly it with a sharp knife so that it opens out into a fairly even layer.

Make a few shallow cuts across the surface of the turkey. This allows the herb mixture to work its way into the meat as it cooks.

Rub the herb mixture generously all over the turkey, making sure to work it into the cuts.

3. Wrap in Parma ham

Lay the slices of Parma ham on a large sheet of baking parchment, overlapping them slightly so they form a rectangle large enough to wrap around the turkey.

Place the seasoned turkey on top and carefully roll it up as tightly as you can.

Wrap the Parma ham around the outside of the turkey, then tie the roll securely with kitchen string at regular intervals. This will help it keep its shape during cooking and make it much easier to carve.

4. Chill

Place the wrapped and tied turkey in the fridge for a few hours, or ideally overnight.

I find this makes it a particularly useful recipe when you're entertaining, as you can get all the preparation done ahead of time. Take the turkey out of the fridge about 30 minutes before cooking.

5. Roast

Preheat your oven to 150°C / 130°C fan / Gas Mark 2.

Place the turkey on a roasting tray and drizzle lightly with olive oil.

Roast until the thickest part of the turkey reaches 74°C on a meat thermometer. Depending on the size and shape of your turkey breast, this should take approximately 1½–2 hours.

If you'd like the Parma ham to become a little more golden and crisp, turn the oven up for the final 10–15 minutes, keeping a close eye on it.

I always recommend using a meat thermometer when cooking turkey. It takes the guesswork out of cooking and helps ensure the meat is perfectly cooked whilst remaining lovely and juicy.

6. Rest and carve

Once cooked, remove the turkey from the oven and leave it to rest for 10–15 minutes.

Don't be tempted to skip this bit. Resting gives the juices time to settle back into the meat, making the turkey beautifully moist when you slice it.

Remove the kitchen string, then use a sharp carving knife to cut the turkey into thick slices.

Arrange on a warm serving platter and bring it to the table.

What to Serve With It

This is a wonderfully versatile roast and works beautifully with all the usual Sunday lunch favourites.

I love serving it with crispy roast potatoes, seasonal vegetables and plenty of delicious trimmings.

When we made ours, we didn't make a gravy — and actually, we didn't miss it. The turkey was wonderfully juicy and full of flavour, with the Parma ham and fragrant herbs providing plenty of richness.

For something a little lighter, it would also be lovely served with a crisp green salad, roasted vegetables and some good crusty bread.

My Tips for the Perfect Roast

Take your time with the rolling. Roll the turkey as tightly as you can and tie it securely. This will help it hold its shape and give you those lovely neat slices.

Be generous with the herbs. Turkey has a delicate flavour, so the sage, garlic and fennel really help bring the dish to life.

Use a meat thermometer. It's the easiest way to know when your turkey is perfectly cooked.

Don't forget to rest it. Ten to fifteen minutes makes a real difference to the finished result.

Prepare ahead. You can assemble and tie the turkey the day before, making things much easier when you're getting everything else ready.

Frequently Asked Questions

What is porchetta-inspired turkey?

Porchetta-inspired turkey is a turkey roast prepared using the flavours and rolling technique associated with traditional Italian porchetta. Rather than pork, this recipe uses a tender turkey breast seasoned with sage, garlic, fennel and black pepper, then rolled and wrapped in Parma ham before roasting.

What temperature should turkey be cooked to?

Turkey should be cooked until the thickest part of the meat reaches 74°C on a meat thermometer. Checking the internal temperature is the most reliable way to ensure your turkey is safely cooked whilst keeping it tender and juicy.

A Little Italian Inspiration

I think that's what I love most about this recipe. It takes inspiration from the wonderful flavours of Italian porchetta and gives them a British roast-dinner twist.

The combination of tender turkey, fragrant sage and fennel and salty Parma ham makes a beautiful centrepiece without being overly complicated.

And when you bring it to the table and carve into those lovely, golden-edged slices, it really does feel like something a little bit special.

So, if you're looking for a different way to enjoy turkey, I really recommend giving this one a try. It's delicious, it's made for sharing and, best of all, it brings something a little different to the roast dinner table.

From our farm shop to your table — happy cooking!